Arabian Chicken Stew Recipes

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ARABIAN CHICKEN STEW



Arabian Chicken Stew image

Make and share this Arabian Chicken Stew recipe from Food.com.

Provided by southern chef in lo

Categories     Stew

Time 10h20m

Yield 20 cups

Number Of Ingredients 12

3 1/2 cups tomato juice
1 lb chicken meat, cooked and cut up
2 small raw potatoes, diced
1 medium eggplant, peeled and cut up
1 large onion, diced
6 stalks celery, with tops, diced
1 (28 ounce) can green beans, drained
3/4 lb fresh mushrooms, sliced
1 tablespoon oregano
garlic
onion powder
parmesan cheese, grated

Steps:

  • Place all ingredients in crock pot in order listed, except for the cheese.
  • Cover and cook 8-10 hours on medium heat.
  • Serve with cheese.

Nutrition Facts : Calories 75, Fat 0.9, SaturatedFat 0.2, Cholesterol 15.9, Sodium 146.5, Carbohydrate 10.9, Fiber 3.3, Sugar 3.7, Protein 7.2

ARABIAN STEW



Arabian Stew image

One dish meal and so easy to make. Uses pork chops, long grain rice, stewed tomatoes and vegetables.

Provided by KGCOOK

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 lean pork chops (remove excess fat)
1 (12 1/2 ounce) can stewed tomatoes, any flavor, reserve juice
1 cup long grain rice, uncooked
1 green pepper, sliced in rings
4 slices onions
2 cups tomato juice (use reserved juice and add enough water to make 2 cups liquid)

Steps:

  • Brown pork chops in pan with cooking spray.
  • till about 1/2 done.
  • Drain tomatoe juice into measuring cup.
  • Squeeze tomatoes to get out excess juice. Add enough water to make 2 cups liquid.
  • Pour rice into bottom of prepared baking dish.
  • and even out.
  • Lay pork chops in single layer over rice.
  • On each chop put one slice of green pepper, onion and tomato.
  • If you have extra vegetables chop and shrinkle over casserole.
  • Pour reserved tomato juice over te top.
  • Cover and bake in a 350 degree oven for 1 hour or until rice is tender.

Nutrition Facts : Calories 482.2, Fat 20.5, SaturatedFat 7.6, Cholesterol 68.8, Sodium 597.8, Carbohydrate 50.8, Fiber 2.8, Sugar 9.9, Protein 23.4

ALABAMA CHICKEN STEW



Alabama Chicken Stew image

Chicken stew is a tradition that can be traced back to the pioneer days in the Tennessee Valley, a small pocket of rural communities on the Tennessee-Alabama border. What sets this regional staple apart? It's thickened naturally with potatoes, resulting in a rich and wholesome stew that is sure to warm you up from the inside out.

Provided by Corey Williams

Categories     Chicken Stew

Time 3h45m

Yield 10

Number Of Ingredients 11

1 (4 pound) whole chicken
2 large bay leaves
1 tablespoon salt, or more to taste
2 teaspoons ground black pepper, or more to taste
1 ½ gallons water
2 (28 ounce) cans whole tomatoes and their juices
10 medium potatoes, peeled and cubed
4 large carrots, diced
4 stalks celery, diced
2 medium onions, diced
1 ½ cups frozen corn

Steps:

  • Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
  • Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
  • Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.

Nutrition Facts : Calories 414 calories, Carbohydrate 54.2 g, Cholesterol 49.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 1031.6 mg, Sugar 8.8 g

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